Pure South — Gastrology

Gastrology was invited to discover 2 of Southgate's restaurants for Good Food Month. As part of the experience, we “road tested” Miyako and Pure South’s signature dishes and uncovered the unique personalities of these two riverside eateries.

Miyako, Upper Level

Spatchcock deboned, chargrilled, served with sweet potato mash, topped with

teriyaki sauce and finished with rosemary oil. $33.50

Miyako's perfectly cooked spatchcock was drizzled with fragrant rosemary oil and topped with a lovely teriyaki sauce atop a creamy sweet potato mash. Bursting at the seams with umami, the agreeable blend of flavours were an absolute delight to indulge in.

Pure South, Ground Level

Char-grilled Cape Grim grass fed Black Angus porterhouse, hand-cut triple cooked

chips, all the house-made condiments. $35

Pure South's steak arrived at the table, lightly charred on the surface and glistening with juice. It was cooked to perfection. Flawlessly medium rare, the steak was juicy and tender. Impeccably seasoned, it is a testament to the flavour of the steak that our condiments remained virtually untouched throughout the meal.